Latest news with #St-Onge
Yahoo
2 days ago
- Politics
- Yahoo
SIMS: CBC set to get more money and power
Canada's government news organization is set to get fatter and more powerful. In the middle of the election campaign, Prime Minister Mark Carney vowed to pay the CBC more money, waving around about $150 million in fresh taxpayer cash. CBC covered that big scoop with a headline calling the CBC 'underfunded.' Think about that scene. Imagine being a CBC employee asking questions at a news conference during the election, with Carney saying that, if he won, the CBC would get more money, while Conservative Leader Pierre Poilievre said he would defund the CBC. The CBC covered this funding story in the middle of the election. That's a conflict of interest so big it would dwarf Godzilla. Journalists should not be paid by the government and that scene in the election is a perfect illustration of why. In the speech from the throne, the Carney government announced: 'The government is determined to protect the institutions that bring these cultures and this identity to the world, like CBC/Radio-Canada.' To get an idea of what that protection could look like, consider the federal government report delivered on Feb. 20, before the election. Former heritage minister Pascale St-Onge said the government should nearly double the amount of money the CBC gets from taxpayers every year. 'The average funding for public broadcasters in G7 countries is $62 per person, per year,' St-Onge said. 'We need to aim closer to the middle ground, which is $62 per year per person.' If the government funded the CBC that way, the CBC would cost taxpayers about $2.5 billion per year. That amount would cover the annual grocery bill for about 152,854 Canadian families. St-Onge also pushed for the CBC mandate to be expanded to 'fight against disinformation.' 'I propose to anchor in CBC-Radio Canada's mandate its role in helping the Canadian population fight against disinformation and understand fact-based information,' St-Onge said. Carney's Liberal party platform pledged to 'fully equip them ( CBC) to combat disinformation, so that Canadians have a news source they know they can trust.' What does this mean? Will the CBC play a role as an official 'fact-checker' in Canada, or is this just clunky language urging the CBC to be more fact-based? What is clear is that the federal government is planning to hand the CBC more money and enshrine its funding into law, taking it out of the annual budget vote and clouding transparency. CBC hasn't improved its accountability after years of scrutiny from Canadians. Former CEO Catherine Tait was being paid about half a million dollars per year. New CEO Marie‑Philippe Bouchard has started her new role where Tait left off, as she is also set to be paid between $478,300 and $562,700. After years of criticism over executive bonuses, the government media company finally said it would get rid of the bonuses but hike the salaries of the executives instead. With so many Canadians struggling to pay for the basics, the CBC needed to read the room and end the bonuses and knock the CEO down a few levels in pay. Taxpayers are forced to spend a lot of money on the CBC, but only a tiny fraction of them choose to watch it. For CBC News Network's flagship English language prime-time news program, the audience is 1.8% of available viewers, according to its latest quarterly report. That means more than 98% of TV-viewing Canadians chose to watch something else. The CBC is a waste of taxpayers' money. Nearly nobody is watching it and it is a severe conflict of interest for journalists to be paid by the government. The CBC doesn't need more money from taxpayers; it needs to be defunded and raise money based on its work.
Global News
24-04-2025
- Politics
- Global News
Canada election 2025: Brome-Missisquoi
See more sharing options Send this page to someone via email Share this item on Twitter Share this item via WhatsApp Share this item on Facebook Brome-Missisquoi is a federal riding located in Quebec. This riding is currently represented by Liberal MP Pascale St-Onge who first took office in 2021 . St-Onge collected 21,488 votes, winning 34.96 per cent of the vote in the 2021 federal election. Voters will decide who will represent Brome-Missisquoi in Quebec during the upcoming Canadian election on April 28, 2025. Visit this page on election night for a complete breakdown of up to the minute results. Candidates Liberal: Louis Villeneuve Conservative: Steve Charbonneau NDP: Zoé Larose Bloc Québécois: Jeff Boudreault Green: Michelle Corcos People's Party: Jack Mcleod
South China Morning Post
23-03-2025
- Health
- South China Morning Post
Study Buddy (Challenger): ‘Eat Better, Sleep Better' cookbook tackles link between food and rest
Content provided by British Council Read the following text, and answer questions 1-9 below: [1] Anyone who has ever suffered in bed after eating three slices of pizza could surmise there is some relationship between food and sleep quality. For Marie-Pierre St-Onge – the director of Columbia University's Centre of Excellence for Sleep and Circadian Research in New York, the United States – years of studying the relationship confirmed it. [2] Data from large-scale population studies showed that eating a lot of saturated fat and simple carbohydrates made it harder to get deep, restorative sleep, she said. The inverse is also true. People who do not get enough sleep, for example, are more likely to be obese. 'It's a cycle of having poor sleep leading to poor dietary choices, and lower dietary quality that further propels poor sleep,' St-Onge said. [3] If bad food could keep you awake, she wondered, could good food help you sleep? St-Onge discovered that the answer is yes. Her research led to a new cookbook, Eat Better, Sleep Better, co-written with Kat Craddock, editor-in-chief of the food magazine Saveur. The book's recipes reflect St-Onge's findings. People with high-fibre diets report better sleep, and the dishes rely heavily on what she calls sleep-supporting ingredients. Nuts, seeds and whole grains such as barley, buckwheat and kasha contain melatonin, a compound the body also produces naturally to regulate the circadian rhythm. [4] Research suggests the anti-inflammatory properties of ginger and turmeric improve sleep quality, as do the phytochemicals in brightly coloured fruit and vegetables like squash, cherries, bananas and beefsteak tomatoes, St-Onge said. [5] Besides the properties of particular ingredients, certain food combinations encourage your body to produce the hormones it needs to fall and stay asleep, she said. Tryptophan, for example, is an essential amino acid only found in food – including sunflower seeds, peanuts, pumpkin seeds, sesame seeds and soybeans – but it requires nutrients such as magnesium, zinc and B vitamins to be converted into melatonin and the 'feel-good' hormone serotonin. [6] St-Onge noted that people should not expect to fall asleep straight after loading up on certain ingredients at dinner. Food has to be processed, with chemical reactions transforming nutrients over time before absorption. [7] Recipes were developed for every meal of the day, plus snacks and desserts, the authors said. The two then arranged them into a 28-day meal plan designed to improve sleep. Craddock said the challenge was ensuring the recipes met nutritional requirements. 'My instincts are to go hard on bacon, butter, cheese and double cream, and [St-Onge] reduced a lot of that,' Craddock said. [8] Instead of bacon, Craddock said, she could achieve similar flavours with a little olive oil and smoked paprika. 'It was a bit of a dance back and forth between my more restaurant approach to making foods delicious and her nutritional goals.' The book is a practical guide to improving your diet but it might also introduce people to international ingredients and dishes beyond what they usually eat, Craddock said. Source: Associated Press, March 5 Questions 1. Paragraph 1 discusses the … A. impact of sleep deprivation on cognitive function. B. history of scientific research on sleep. C. role of sleep in regulating appetite and metabolism. D. connection between food and sleep quality. 2. What does 'the inverse' in paragraph 2 mean? 3. What is the purpose of Eat Better, Sleep Better, according to paragraph 3? 4. What do the ingredients mentioned in paragraph 3 have in common? 5. What do the fruits and vegetables containing phytochemicals in paragraph 4 have in common? 6. According to paragraph 5, consuming tryptophan alone … A. is sufficient enough to produce melatonin and serotonin. B. is ineffective for producing melatonin and serotonin. C. may lead to an overproduction of other hormones. D. may hinder the production of other essential hormones. 7. Find a phrase in paragraph 6 that refers to 'eating a lot of a particular kind of food'. 8. Based on your understanding of paragraphs 7 and 8, how did the collaboration between St-Onge and Craddock benefit the development of the cookbook and its recipes? 9. Who is the intended audience for this cookbook according to the text? Kat Craddock is the editor-in-chief of food magazine 'Saveur' and was previously a bread baker and pastry chef at restaurants and speciality shops throughout the United States. Photo: Answer 1. D 2. Poor sleep can make it harder to process food/negatively affect your nutrition. (accept all similar answers) 3. to provide recipes with good food/ingredients backed by research to help you sleep better (accept all similar answers) 4. They are sleep-supporting ingredients that contain melatonin, a compound the body produces naturally to regulate the circadian rhythm. 5. They are brightly coloured. 6. B 7. loading up 8. The collaboration between St-Onge, a sleep expert, and Craddock, a food writer and editor, brought together nutritional research and culinary expertise to ensure delicious and healthy recipes that improve sleep quality. (accept all reasonable answers) 9. anyone interested in improving their diet and sleep
Yahoo
01-03-2025
- Health
- Yahoo
A new cookbook ties healthy eating to good sleep
Anyone who has ever suffered in bed after eating three slices of pizza could surmise there is some relationship between food and sleep quality. For Marie-Pierre St-Onge, the director of Columbia University's Center of Excellence for Sleep and Circadian Research, years of studying the relationship confirmed it. Data from large-scale population studies showed that eating a lot of saturated fat and simple carbohydrates made it harder to get deep, restorative sleep, she said. The inverse was also true. People who don't get enough sleep, for example, were more likely to be obese. See for yourself — The Yodel is the go-to source for daily news, entertainment and feel-good stories. By signing up, you agree to our Terms and Privacy Policy. 'It's a cycle of having poor sleep leading to poor dietary choices, and lower dietary quality that further propels poor sleep,' St-Onge said. If bad food could keep you awake, she wondered, can good food help you sleep? Her research led to a new cookbook, 'Eat Better, Sleep Better,' co-written with Kat Craddock, editor-in-chief of the food magazine Saveur. St-Onge said the answer is yes. The book's recipes reflect her findings that people with high-fiber diets report better sleep, and the dishes rely heavily on what she called sleep-supporting ingredients. Nuts, seeds and whole grains such as barley, buckwheat and kasha contain melatonin, a compound the body also produces naturally to regulate the circadian rhythm. Research suggests the anti-inflammatory properties of ginger and turmeric improve sleep quality, as do the phytochemicals in brightly colored fruits and vegetables like squash, cherries, bananas and beefsteak tomatoes, St-Onge said. Besides the properties of particular ingredients, the combination of certain foods is key to encouraging your body to produce the hormones it needs to fall and stay sleep, she said. Tryptophan, for example, is an essential amino acid only found in food, but it requires nutrients such as magnesium, zinc and B vitamins to be converted into melatonin and serotonin. St-Onge noted that people shouldn't expect to fall dead asleep after loading up on certain ingredients at dinner. Food has to be processed, with chemical reactions transforming nutrients over time before they are absorbed. 'It's making sure you have a healthy diet across the day to have the nutrients at the ready,' she said. Recipes were developed for every meal of the day, plus snacks and desserts, the authors said. The two then arranged them into a 28-day meal plan designed to improve your sleep. Craddock said developing the recipes came naturally because the research stressed using a variety of foods she likes to cook with anyway. The challenge was making sure the recipes fell within the nutritional requirements. 'My instincts are to go hard on bacon and butter and cheese and heavy cream, and she pared a lot of that back,' Craddock said. Instead of bacon, Craddock said, she could achieve similar flavors with a little olive oil and smoked paprika. 'It was a bit of a dance back and forth between my more restaurant approach to making foods delicious and her nutritional goals.' A Creole gumbo recipe, for instance, is inspired more by a vegetarian version often served during Lent than the heavier traditional one. The andouille often used — a pork product high in saturated fat — is swapped out for healthier chicken sausage. Adding more than a pound of mixed greens makes it more like a vegetable stew, and brown rice adds a complex carbohydrate. With numerous charts and scientific research, the book is a practical guide to improving your diet in general. But Craddock said it also introduces people to international ingredients and dishes so they might think beyond what they eat every day. 'If you dig a little deeper and look a little further, there are healthful and flavorful and exciting ingredients from many cultures that are right in our own backyard,' she said. EDITOR'S NOTE: Albert Stumm writes about food, travel and wellness. Find his work at
Associated Press
01-03-2025
- Health
- Associated Press
A new cookbook ties healthy eating to good sleep
Anyone who has ever suffered in bed after eating three slices of pizza could surmise there is some relationship between food and sleep quality. For Marie-Pierre St-Onge, the director of Columbia University's Center of Excellence for Sleep and Circadian Research, years of studying the relationship confirmed it. Data from large-scale population studies showed that eating a lot of saturated fat and simple carbohydrates made it harder to get deep, restorative sleep, she said. The inverse was also true. People who don't get enough sleep, for example, were more likely to be obese. 'It's a cycle of having poor sleep leading to poor dietary choices, and lower dietary quality that further propels poor sleep,' St-Onge said. If bad food could keep you awake, she wondered, can good food help you sleep? Her research led to a new cookbook, 'Eat Better, Sleep Better,' co-written with Kat Craddock, editor-in-chief of the food magazine Saveur. St-Onge said the answer is yes. The book's recipes reflect her findings that people with high-fiber diets report better sleep, and the dishes rely heavily on what she called sleep-supporting ingredients. Nuts, seeds and whole grains such as barley, buckwheat and kasha contain melatonin, a compound the body also produces naturally to regulate the circadian rhythm. Research suggests the anti-inflammatory properties of ginger and turmeric improve sleep quality, as do the phytochemicals in brightly colored fruits and vegetables like squash, cherries, bananas and beefsteak tomatoes, St-Onge said. Besides the properties of particular ingredients, the combination of certain foods is key to encouraging your body to produce the hormones it needs to fall and stay sleep, she said. Tryptophan, for example, is an essential amino acid only found in food, but it requires nutrients such as magnesium, zinc and B vitamins to be converted into melatonin and serotonin. St-Onge noted that people shouldn't expect to fall dead asleep after loading up on certain ingredients at dinner. Food has to be processed, with chemical reactions transforming nutrients over time before they are absorbed. 'It's making sure you have a healthy diet across the day to have the nutrients at the ready,' she said. Recipes were developed for every meal of the day, plus snacks and desserts, the authors said. The two then arranged them into a 28-day meal plan designed to improve your sleep. Craddock said developing the recipes came naturally because the research stressed using a variety of foods she likes to cook with anyway. The challenge was making sure the recipes fell within the nutritional requirements. 'My instincts are to go hard on bacon and butter and cheese and heavy cream, and she pared a lot of that back,' Craddock said. Instead of bacon, Craddock said, she could achieve similar flavors with a little olive oil and smoked paprika. 'It was a bit of a dance back and forth between my more restaurant approach to making foods delicious and her nutritional goals.' Creole gumbo recipe, for instance, is inspired more by a vegetarian version often served during Lent than the heavier traditional one. The andouille often used — a pork product high in saturated fat — is swapped out for healthier chicken sausage. Adding more than a pound of mixed greens makes it more like a vegetable stew, and brown rice adds a complex carbohydrate. With numerous charts and scientific research, the book is a practical guide to improving your diet in general. But Craddock said it also introduces people to international ingredients and dishes so they might think beyond what they eat every day. 'If you dig a little deeper and look a little further, there are healthful and flavorful and exciting ingredients from many cultures that are right in our own backyard,' she said.
